Peppers

Chicken Cochinita with Habanero Salsa

187 Reviews
4.5/5
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Directions

Step 1

Bring a pot of water to a boil and cook the chicken breast. Allow cooling until manageable and shred. Set aside. 

Step 2

Add the achiote paste, tomato sauce, orange juice, onion and garlic cloves into a blender and blend until smooth.

Step 3

Pour the sauce into a large pot and bring it to a boil. Taste and season with salt and pepper.  

Step 4

Incorporate the chicken and mix well. Allow simmering until thick.  

Step 5

To make the habanero salsa, drain the habaneros and combine them with white vinegar and oregano. If possible, make the sauce and let it marinate for a few hours.  

Step 6

Serve the chicken cochinita with a side of habanero salsa and tortillas. 

 

Notes:

  • Use pulled pork instead of chicken for a different dish.  
  • Start your meal with a bowl of Frijoles Charros La Costeña for a complete meal! 

Ingredients

Author

Mexico Rico recipe
Key Product: Black beans, nopalitos, homestyle salsa

Chicken and Nopalitos Aztec Casserole

187 Reviews
4.5/5

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Directions

Step 1

Heat the oil in a skillet set over medium-high heat. Once hot, add the onion and cook for 4 to 5 minutes, until wilted. Add the garlic, and cook for a minute, until fragrant. Add the nopalitos and cook for 2 to 3 minutes, until their color transforms. Incorporate the poblano chile rajas, season with salt and pepper to taste and continue cooking for a minute or two, set aside.  Heat the tortillas.

Step 2

Spread ¼ of the Salsa on the bottom of a 9-by-13-inch baking dish. Cover with a layer of tortillas. Top with half of the cooked chicken, half of the poblanos mixture and one-third of the cream and melty cheese. Top with a layer of tortillas. Top with the black beans and corn and ¼ of the Salsa. Top with a layer of tortillas, add the rest of the chicken, and poblanos mixture along with the remaining sauce; and the remaining cream, Cotija, and melty cheese. 

Step 3

Cover the casserole dish with aluminum foil. Bake for 25 minutes, remove the foil and bake for another 15 to 20 minutes or until the top is bubbly and the cheese has melted. Serve hot. Serve the training sauce to be served on the side. 

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Pizza Mexicana con Arrachera y Cebollitas

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

Plae the flank or skirt steak on a small to medium baking dish. Cover with the marinade or juices from one can of La Costeña chiles toreados, leaving the chiles and onions aside. Cover and refrigerate for at least 1 hour and up to overnight, turning the meat once.

Step 2

In another plate, palace the spring onions or scallions and cover with the marinade or juices from one can of La Costeña chiles toreados. You can also marinade the same amount of time as the meat.

Step 3

When ready to make the pizza, remove the steak from the marinade. Place in an oven-proof dish and broil for 4 to 5 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat no more than medium at this point, as it will still cook a bit more over the pizza. Set aside to rest for 5 to 10 minutes, covered, then slice and cut into 1 to 2-inch pieces, across the grain.

Step 4

Preheat the oven to 425 degrees. Place pizza crust on a baking sheet. Spread on 1/2 cup of the Taquera Salsa or enough to leave a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Place in the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes (we need to check instructions with pre-made pizza crust we get).

Step 5

Transfer to a cutting board and serve the pizza topped with sliced avocado and lime wedges. Have reserved onion marinade and more Taquera Salsa for people to add on as they like, too.

Pati Note's

Just as much as Americans love tacos, Mexicans love pizza. And you will find pizza restaurants in corners all over the country, but Mexican cooks have put their Mexican stamp on it! Whenever you eat pizza in Mexico you always get the toppings include one salsa or another or pickled jalapeños or toreados. You can think of this as another Mexamericana mish-mash of a carne asada taco, Mexico city style, and the cheesy pizza.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Shrimp Tostadas

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

In a small bowl combine the mayo with the lime juice and zest, season with salt and pepper and mix well. Set aside.

Step 2

In a large skillet set over high heat, add 1 of the tablespoons of oil and 1 of butter. Once hot and bubble has melted and is bubbling, add half the shrimp, season with salt and pepper and cook about 1 minute per side, until browned on the outside but still plump and crunchy inside. Scrape onto a bowl and cook the remaining shrimp. Set aside.

Step 3

Layer a couple tablespoons of the prepared mayo on the tostada. Add a layer of sliced avocado and then top with the tomato. Add cooked shrimp on top and garnish with the lettuce. Spoon guacamole salsa and chipotle salsa and chiles toreados to your liking and eat fast!

Pati Jinich's Notes

Ate so many shrimp tostadas like these on the coast of the Sea of Cortez, along the shores of the states of Sinaloa and Sonora. Very norteño food. Just like people dont think about seafood when they think about northern Mexico, I had no idea this was how they ate their tostadas.
The tostadas, rather than refried beans go slathered with mayo and then the quickly seared or many times fresh and raw seafood, and salsas galore. Can pile up as high as you want.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Diablo Shrimp Tacos

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

Season the shrimp with salt and pepper.

Step 2

In a large and heavy sauté pan set over high heat, let the butter melt into the oil. Once it starts to sizzle, add the shrimp. Let it cook for 1 minute, flip to other side, add the garlic; and cook for another minute. Add the chipotle salsa, and let it cook for another minute. Serve along with warm corn tortillas, slices of avocado, green onions, cilantro to garnish for the tacos. Offer lime to squeeze fresh juice to taste.

Pati Note's

This takes me back to beach palapas, in Mexico’s Pacific Coast. where it is so common to get the shrimp on the menus offered either al ajillo (with tons of garlic) or a la diabla -with some very spicy seasoned sauce covering the plump and browned shrimp ready to be tucked into tacos.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Mexican Hot Dogs

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.

Step 2

Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the heat.

Step 3

To make the salsa especial, heat the oil in a medium skillet over medi-um heat. Add the onion and cook, stirring occasionally, until it is tender and the edges are beginning to brown, 3 to 4 minutes. Stir in the tomato and cook for another minute or so, until the tomato has softened a bit. Stir in the jalapeños, habaneros, ketchup, and mustard and cook just until heated through, about 2 minutes. Remove from the heat.

Step 4

Preheat the oven or a toaster oven to 350°F.Open the buns but try not to separate the tops from the bottoms. Top the bottom or both halves (to taste) with cheese (break up the cheese if desired) and place on a baking sheet. Bake for 2 to 3 minutes, until the cheese has melted and the buns are lightly toasted.

Step 5

Place a bacon-wrapped hot dog on the bottom half of each bun and top with a generous amount of salsa especial. Cover with the top halves and serve right away.

Pati Note's

Growing up in Mexico City, I used to stop at the Galan hot dog stand with my 3 older sisters on the way back home from school. We got in trouble as we would show up at meal time already full, after my mom had prepared food for the family, so my dad threatened that there would be no more homemade meals and we would just have to eat these hot dogs on the way home every day, which we weren’t upset about at all, so plan backfired. 

This is exactly how he used to make them, but I am adding habaneros to the mix because I love the heat.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Meatballs in Chipotle Sauce

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.

Step 2

Place Mexican salsa along with chipotle salsa in a medium saucepan along with the chicken broth and bring to a boil, reduce heat to medium and at a medium simmer, and gently add the meatballs, one by one. They should be anywhere from 1 to 2″. Once you have shaped all the meatballs, simmer over medium-low heat for 25 to 30 minutes.

Step 3

Preheat oven at 375 degrees. Slice the subs open, add enough meatballs to cover, spoon sauce on  top, add pickled jalapeño slices and cover with cheese. Bake for 5 to 7 minutes until toasted and cheese is completely melted.

Pati Note's

Albondigas, Mexican style meatballs, are usually eaten with a side of rice or beans. They are typically cooked in a seasoned thick tomato sauce and it is very popular to have them seasoned with chipotles in adobo sauce. Here we are taking the all American meatball sub and pumping up el sabor with Mexican style chipotle meatballs, and added kick of pickled jalapeños and tons of melty cheese. A Mexican American mash-up, putting two things that are irresistible in diff cultures all tucked into one.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: La Costeña chipotles peppers

Tarascan Soup

187 Reviews
4.5/5

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Directions

Step 1

Place the tomatoes and garlic in a saucepan. Cover with water, bring to a boil over medium high heat and cook for about 10 minutes, until the tomatoes are completely cooked through and rehydrated.

Step 2

Transfer tomatoes and garlic to a blender or food processor, along with 1 cup of the cooking liquid, the white onion, and 1 teaspoon of the salt. Puree until smooth.

Step 3

Heat the oil in a large soup pot over medium-high heat. Add the pureed tomato mixture and cook for 6 to 7 minutes, stirring occasionally, until it darkens in color and thickens in consistency.

Step 4

Meanwhile, rinse your blender, add the refried pinto beans, and 2 cups of the chicken broth and puree until smooth.

Step 5

Reduce the heat to medium and stir the bean puree, remaining broth and remaining ½ teaspoon of salt into the thickened tomato mixture. Simmer for about 10 or until the soup has seasoned and has a creamy consistency. Taste for salt and add more if needed.

Step 6

Ladle the soup into bowls, drizzle with a tablespoon of the cream, top with some cheese, a handful of tortilla strips, chicharrones and diced avocado. You can also place the garnishes in bowls on the table to let your guests decide how much of each garnish they want to add to their bowls.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Steak and Nopalitos in Salsa Taquera

187 Reviews
4.5/5
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Directions

Step 1

In a pan with hot oil add steak, season with salt, pepper, and garlic. 

Step 2

Cook until golden brown. 

Step 3

Add onion and La Costeña Nopalitos.

Step 4

Mix well.

Step 5

Add La Costeña Taquera Salsa and bring to a boil. 

Step 6

Serve and complement with La Costeña Refried Pinto Beans. 

Ingredients

Author

Mexico Rico recipe

La costeña 2022

Derviled Shrimp Tacos

187 Reviews
4.5/5
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Directions

Step 1

In a pan over medium-high heat add butter.  

Step 2

When butter is completely melted sauté garlic and La Costeña Habaneros.  

Step 3

Add La Costeña Diced Chipotle Peppers and mix well.  

Step 4

Add soy sauce, pico and shrimp.  

Step 5

Mix well and bring to a boil.  

Step 6

In a pan with hot oil sauté corn tortilla for 15 seconds on each side.  

Step 7

Make tacos, complement with sour cream and guacamole. 

Ingredients

Author

Mexico Rico recipe

La costeña 2022